Preparation

1
Slice the eggplant into desired thickness slices. Place the flour in a small bowl and set aside.

2
In a medium bowl, whisk together the eggs and milk and set aside. In another bowl, combine breadcrumbs, oregano, thyme minced garlic.

3
Begin by rolling eggplant slices in flour then dip into egg mixture, making sure to coat both sides then dip into bread crumb mixture, making sure to coat both sides.

4
In a large skillet over medium heat, add about 1/3 cup of the oil. Once hot, add enough breaded eggplant slices to comfortably fit in bottom of pan without crowding. Fry on both sides until golden brown then remove from pan and let rest on a paper towel or cookie rack to drain excess oil.

6
Using a 9 by 13-inch baking dish or large cast iron skillet, spoon about 1/4 of the marinara sauce on the bottom then top with a layer of the fried eggplant slices. Top eggplant with about 1/4 of the cheeses then top with a layer of torn basil leaves. Spoon some sauce over it then repeat the layering process until you run out of eggplant.

7
Once assembled, carefully press layers down firmly into the dish then finish by topping with any remaining sauce, basil and cheeses. Place in the top part of the oven and bake until cheese is melted and bubbly, about 30 to 40 minutes.

8
For extra browning, place dish under broiler for a minute or two, just before serving, to get an extra brown, crusty-cheesy top. Serve with fresh Italian parsley on top, if desired.

Laura Kurella

Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.